Easy and Delicious Kkakdugi (Cubed Radish Kimchi)
A refreshing and clean-tasting Kkakdugi seasoned with salted shrimp, perfect for beginners.
The best side dish! Complete your crispy Kkakdugi with simple ingredients and steps. Feel free to use any type of fish sauce.
Main Ingredients- 2 Korean radishes (medium-sized)
- 1 tsp sweetener (sugar can be substituted)
Seasoning Ingredients- 1 cup chili powder (approx. 100g)
- 1/2 cup salted shrimp (approx. 100g, including solids)
- 4 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 cup rice porridge (made by boiling half a bowl of leftover rice with water until thick)
- 4 Tbsp coarse sea salt (for kimchi)
- 1 cup chili powder (approx. 100g)
- 1/2 cup salted shrimp (approx. 100g, including solids)
- 4 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1 cup rice porridge (made by boiling half a bowl of leftover rice with water until thick)
- 4 Tbsp coarse sea salt (for kimchi)
Cooking Instructions
Step 1
First, prepare the radish. Wash the radish thoroughly and cut it into approximately 2cm cubes. Place the cubed radish in a bowl, add the coarse sea salt and sweetener (sugar), and mix well. Let it salt for about 30 minutes, turning it once or twice in between for even salting. After salting, drain the excess water completely using a colander. This process helps maintain the radish’s crisp texture.
Step 2
While the radish is salting, let’s make the delicious seasoning. In a pot, combine half a bowl of leftover rice with a little water and boil until it becomes a thick, porridge-like consistency. Let this rice porridge cool down. This porridge adds depth of flavor to the Kkakdugi and helps the seasoning adhere well. Once cooled, mix the rice porridge with chili powder, well-rinsed salted shrimp (including the solids), minced garlic, and minced ginger to create the seasoning base.
Step 3
Now, it’s time to mix the drained radish with the prepared seasoning. Place the salted radish in a large bowl and add about 2/3 of the seasoning. Gently mix the radish and seasoning, stirring in one direction to avoid clumping. Adding the seasoning gradually helps prevent it from becoming too overwhelming and allows it to be evenly absorbed by the radish.
Step 4
Taste and adjust the seasoning. Take a small bite of the mixed Kkakdugi. If it tastes too bland, add a little more salted shrimp or adjust with salt to your preference. Gently mix again to ensure all the seasoning is evenly distributed throughout the radish. Be careful not to mix too vigorously, as this can mash the radish.
Step 5
The Kkakdugi can be eaten right away, but during winter, letting it sit at room temperature for about two days will develop a richer flavor. Leave the lid slightly ajar or use a breathable container and keep it in a cool place away from direct sunlight. After two days, store it in the refrigerator and enjoy it gradually.
Step 6
The ripened Kkakdugi will have a beautiful, appetizing reddish color. With the addition of salted shrimp, it offers a refreshing and clean umami taste that is truly exceptional! It’s the perfect companion to a warm bowl of rice, making it an irresistible side dish. Enjoy this delicious Kkakdugi with your family!
